Does the paleo blogosphere really need another chocolate chip cookie recipe?
When it comes to this plantain chocolate chip cookies recipe, the answer is, in a word, YES! I’ve been baking with plantains more lately, and I just love that I can made nut-free baked goods with them without having to use eggs in many cases. My dad can’t eat eggs, and he loves chocolate chip cookies. So I whipped up this recipe last night as a special weekend treat.
My family doesn’t love plantain baked goods because you can taste the plantain a little, but these plantain chocolate chip cookies were gone within two hours of them coming out of the oven.
The reason I like these cookies is that they bake up really nice; they are soft and chewy on the inside but still light, though not cakey. The outside is just a teensy bit crisp. MMmmmmm….
These are perfection with a tall glass of cold coconut milk!
Pin for later:
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Where to buy:
- green plantain - 1, peeled and sliced
- organic brown sugar or coconut sugar - 1/3 to 1/2 cup (I used brown sugar because it's all I had)
- large flake coconut flakes - 1/2 cup
- ghee or coconut oil - 1/4 cup, melted
- coconut flour - 1 tablespoon
- unflavored gelatin - 1 tablespoon
- salt - 1/3 teaspoon
- baking soda - 1/4 teaspoon
- chopped dark chocolate - 1/2 to 3/4 cup (I used 83% cacao)
- Preheat oven to 350 degrees Fahrenheit and grease a large baking sheet with some coconut oil.
- In a food processor, combine the plantain, sugar, coconut, and ghee or coconut oil. Process until smooth. Scrape into a mixing bowl.
- Stir in remaining ingredients and drop by heaping tablespoonfuls onto the baking sheet. Flatten out a bit.
- Bake for 20 minutes.
- Let cool a little and enjoy.